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Favorite White/Yellow Cake

What you need: 

1 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup icy cold water (important)
1/2 cup oil
2 teaspoons vanilla (Madagascar vanilla gives a better vanilla flavor)
2 tablespoons lemon juice

What you do: 

1. Preheat oven to 375 degrees F. Grease an 8" or 9" cake pan. In a bowl, sift together flour, sugar, baking soda and salt until very light and airy, about 3 times.
2. In a small bowl, combine cold water, oil, and vanilla. Add liquid ingredients (except lemon juice) to dry and combine. Once the batter is combined, add the lemon juice and stir quickly then pour into prepared pan.
3. Bake for 25 to 30 minutes or until cake tests done with toothpick.
This recipe tastes like a typical omni vanilla cake. It rises extremely well and is light, fluffy, moist and rich at the same time.

Preparation Time: 
Cooking Time: 
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Mmmmm, I made this for my husband who is wheat gluten intollerant, so i used spelt flour instead of regular flour (we are still experimenting with what hurts and what doesn't) and he loved it! I think it turned out to be very moist and not too sweet. I didn't add the lemon just because I knew I was making frosting to go with it and didn't want lemony cake. I also added 2 scoops of soy protein powder just for fun. This cake was not too sweet and tasted amazing with a generous helping of simple powdered sugar- margarine-soymilk frosting on top!


The only problem I had with this was the fact that I halved the recipe to make a few "trial" cupcakes... and I ate them all in one sitting! This is definitely one I'll be trying again soon.


Great Cake!!!  I added a ripe banana and some allspice (or was it nutmeg)  It came out dense and delicious.  My  husband who would'nt touch anything vegan if his life depended on it, ATE IT ALL.  and has been begging me for more.  I doubled the recipe and added walnuts this time....its baking right now.  A+


Mine came out delicious. For the sugar I used turbinado and I didn't sift at all. I ended up making rainbow cupcakes with my granddaughter.


The cake looks really good and all the reviews sound excellent, but when I made it, it turned out cakey and dense, almost like a quiche. (Which I figured was cause I used brown sugar.)

But when I tried again, the outside was crispy, but the inside looked the same as before. (This time I used regular sugar.) Also, it tasted kind of eggy. Did this happen to anyone else/would anyone happen to have any suggestions?


i'm making these today and i'm wondering how to do it using the cupcake liners. i know you said to grease the pan well so will they stick or fall apart if i use the liners? i've never made white cupcakes and i'm so excited to try these!


yummy!!! thank you i jus made it for my 19th bday cake!! and i added pink dye so its pink and the icing is lime green! no one knows it vegan i love it! yay!  ;)b


This is one of the recipes that I have tried and said
They taste all spongy and great, I think I added the wrong thing though coz mine came out beige- not yellow or white
Oh well- they still tasted awesome :)>>>


seriously good.  I modified the recipe since I cannot have regular flour but I used the same amount of All Purpose Gluten Free flour and added 1/4 teaspoon Xanthan Gum.  Make cupcakes with it and baked for 16 minutes.

Turned out amazing!


I find this cake very yummy! It's not a hundred percent like the omni white cakes I have eaten, but it actually tastes better! It is very spongy. The lemon is VERY important though as it reacts with the baking soda to give the cake some lift. If you decide not to use it, try vinegar instead. I also used apple sauce instead of oil. mmm.

Thanks!  ;)b



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